Chickpea Soup

Try puréeing this soup for more formal dinners and serve with sautéed shrimp as a garnish. Keep in mind; you’ll have to start this soup the night before to rehydrate the chickpeas.

Serves: 8Hands-on: 15 minutesTotal: 3 hoursDifficulty: Easy

Serves: 8

Ingredients

½ cup extra-virgin olive oil

2 large onions, peeled and chopped

4 cloves garlic, peeled and minced

1 medium carrot, peeled and finely chopped

1 stalk celery, ends trimmed and finely chopped

3 bay leaves

1 tsp. sweet paprika

1 Tbsp. fresh thyme leaves

2 cups dried chickpeas, soaked overnight in water to cover and drained

¼ cup chopped fresh parsley

½ large lemon, sliced

8 cups chicken stock

2⅓ tsp. salt

½ tsp. ground black pepper

1 tsp. dried oregano

Directions

Step 1

In a large pot over medium heat, add the oil and heat for 30 seconds. Add onions, garlic, carrot, celery, bay leaves, paprika, and thyme. Reduce heat to medium-low and cook for 15 minutes or until the vegetables are softened.

Step 2

Add the chickpeas, parsley, lemon, and stock. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and partially cover (leave the lid slightly ajar). Cook 2½ hours or until the chickpeas are tender and the soup is thickened. Season with salt and pepper.

Step 3

Remove bay leaves and serve hot with a sprinkle of oregano on top.

Nutrition Information

Amount per serving

Calories

220

Total Fat

16g

Saturated Fat

2g

Cholesterol

0mg

Sodium

1700mg

Total Carbohydrate

15g

Dietary Fiber

4g

Sugars

4g

Protein

4g

Recipe Information

Serves: 8

Ingredients

½ cup extra-virgin olive oil

2 large onions, peeled and chopped

4 cloves garlic, peeled and minced

1 medium carrot, peeled and finely chopped

1 stalk celery, ends trimmed and finely chopped

3 bay leaves

1 tsp. sweet paprika

1 Tbsp. fresh thyme leaves

2 cups dried chickpeas, soaked overnight in water to cover and drained

¼ cup chopped fresh parsley

½ large lemon, sliced

8 cups chicken stock

2⅓ tsp. salt

½ tsp. ground black pepper

1 tsp. dried oregano

Directions

Step 1

In a large pot over medium heat, add the oil and heat for 30 seconds. Add onions, garlic, carrot, celery, bay leaves, paprika, and thyme. Reduce heat to medium-low and cook for 15 minutes or until the vegetables are softened.

Step 2

Add the chickpeas, parsley, lemon, and stock. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and partially cover (leave the lid slightly ajar). Cook 2½ hours or until the chickpeas are tender and the soup is thickened. Season with salt and pepper.